I am obsessed with the smell of fresh bread. It just makes me so happy. When I went to Italy this summer I just wanted to hang out in the cafe downstairs and smell all the different types of bread. There is something just so overwhelmingly comforting about bread. I could never do one of those low-carb diets. I actually tried years ago and I did it for about two weeks. I never looked so good in my life, but it was like torture. I just love bread way too much. These Easter egg bread rolls are simply put: amazing. The bread is very delicate, but slightly sweet. If you have never tried making these braided rolls you should give them a try this Easter. The rolls are as beautiful as they are delicious.

Easter Egg Bread Rolls

Ingredients

1/2 cup sugar

2 packages (1/4 ounce each) active dry yeast

1 teaspoon ground cardamom

1 teaspoon salt

6 to 6-1/2 cups all-purpose flour

1-1/2 cups whole milk

6 tablespoons butter, cubed

4 large eggs

3 to 6 hard-cooked large eggs, unpeeled

Assorted food coloring

Canola oil

2 tablespoons water

Directions

1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour.

2. In a small saucepan, heat milk and butter to 120°-130°.

3. Add to dry ingredients; beat on medium speed 2 minutes.

4. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

5. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

6. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.

7. While waiting you can dye your hard-cooked eggs with food coloring following package directions and allow to dry or just leave white (or brown).

8. Punch down the dough (my favorite part). Turn onto a lightly floured surface and divide the dough into four seperate balls. Divide each ball into three pieces and roll each portion into a 12-in. rope. Place ropes on a greased baking sheet and braid. Bring the ends together to form a ring. You can pinch the ends to seal. Lightly coat the eggs with oiil and place in the middle of the braid.

9. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes.

10. Preheat oven to 375°. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 20-28 minutes or until golden brown. Remove from pan to a wire rack to cool.